Technology Brewing and Malting

‘Technology Brewing & Malting’ – known as ‘the Kunze’ in brewing circles – has been accompanying countless brewers and maltsters while learning and practicing their trade ever since the first edition was published in 1961. Meanwhile, a total of more than 62,000 copies of this unique reference book have been published in seven languages.

The size alone speaks for itself, with around 1,000 pages with some 800 illustrations – many of them in color. ‘Technology Brewing & Malting’ has become a national and international standard work, thanks to its practical and comprehensive representation of all malt and beer production aspects.

The 6th English edition is an entirely new translation based on the revised 11th German edition (Technologie Brauer und Mälzer) from 2016. It contains didactically clear, graphic, and current descriptions of all essential malt and beer production aspects, from the raw materials to malt and beer production to filling and packaging.

Content:

• Raw materials: Barley, hops, water, yeast, adjuncts (70 pages)
• Malt production (90 pages)
• Wort production (166 pages)
• Beer production: Fermentation, maturation, filtration, stabilization (168 pages)
• Filling the beer: One-way/returnable glass bottles, PET, cans, kegs (153 pages)
• Cleaning and disinfection (15 pages)
• Finished beer: Ingredients, beer types, quality (56 pages)
• Small scale brewing (20 pages)
• Waste disposal and the environment (14 pages)
• Energy management in the brewery and malting (50 pages)
• Automation and plant planning (47 pages)

Extract from the book (PDF)
Table of contents (PDF)

The book addresses professional brewer in all sizes, from ambitious homebrewer, craft brewer, micro brewer, pub brewer up to industrial brewer. Because of its clear and thorough representation of all relevant aspects of malt and beer production, in almost 60 years, ”Technology Brewing & Malting” has become to what it is today: a standard work – across the globe.





Technology Brewing and Malting – All you need to know about beer brewing

Content:

• Raw materials: Barley, hops, water, yeast, adjuncts
• Malt production
• Wort production
• Beer production: Fermention, maturation, filtration, stabilisation
• Filling the beer: One-way/returnable glass bottles, PET, cans, kegs
• Cleaning and disinfection
• Finished beer: Ingredients, beer types, quality
• Small scale brewing
• Waste disposal and the environment
• Energy management in the brewery and malting
• Automation and plant planning

Table of contents (PDF)

The book addresses professional brewer in all sizes, from ambitious homebrewer, craft brewer, micro brewer, pub brewer up to industrial brewer. Because of its clear and thorough representation of all relevant aspects of malt and beer production, in more than 50 years, ”Technology Brewing & Malting” has become to what it is today: a standard work – across the globe.